Are these called buns or fairy cakes? I have no idea so I opted for both. It was the Christmas Fayre at my eldest daughter’s school the other day and they asked for cake donations so these were ours. Show me a kid who doesn’t love milk chocolate and hundreds and thousands…
I liked these too. I added milk chocolate chunks to the cake mix so there was a very satisfying bite to these little cakes. The ones I held back from donating (well you have to enjoy the rewards of baking!) were soon polished off by me and the girls.
I hope those who bought them at the Fayre enjoyed them as much as we did.
Make sure the eggs and the butter are at room temperature before you start as they will mix much easier and rise better.
Makes 18 cakes
110g caster sugar
110g softened butter
120g self-raising flour
20g good quality cocoa
30g milk chocolate, drops or chopped
splash of milk (if needed to make the mixture a soft consistency, if your egg is big you probably won’t need it)
18 paper cake cases and 2 patty tins (cupcake tins)
For the topping:
50g milk chocolate, melted
your choice of decoration
Put the butter, sugar, flour, cocoa powder and eggs into a bowl and using an electric mixer beat together until just combined. If the mixture is a little stiff add a splash of milk and stir to combine. Add the chopped chocolate and stir to mix in evenly.
Put the paper cases into the holes of the tin. Put a spoonful of the mixture into each paper case, you want to half fill the cases to give space for rising.
Bake in a preheated oven at 180°c (gas mark 4) for 15-20 mins until springy to a slight touch.
Leave to cool, then top each cake with a spoonful of melted chocolate and sprinkle your choice of decorations on top.